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Lokum (Turkish delight)
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Prep Time:
15 minutes
15 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
105 minutes
105 minutes
Rosewater-infused Turkish delight.
Ingredients:
- Olive oil spray
- 860g (4 cups) caster sugar
- 1L (4 cups) water
- 42.00 gm fresh lemon juice
- 36.00 gm gelatine powder
- 130g (1 cup) cornflour
- 2.50 gm cream of tartar
- 2 tsp rosewater essence
- Red food colouring
- 300g (2 cups) icing sugar mixture
Instructions:
- Grease a 20cm square cake pan with olive oil spray. Line the base and sides with overhanging non-stick baking paper.
- In a large heavy-based saucepan, combine sugar and 500ml (2 cups) of water over low heat, stirring until sugar dissolves. Attach a sugar thermometer to the pan, increase heat to medium, and cook without stirring for 25 minutes or until the thermometer reads 125°C. Occasionally brush down the sides of the pan with a wet pastry brush. Stir in the lemon juice.
- In a large saucepan, combine the gelatine, cornflour, and cream of tartar. Whisk in a bit of the water to create a paste, then stir in the rest of the water. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 3-5 minutes.
- Slowly drizzle the sugar syrup into the cornflour mixture while whisking continuously. If the mixture becomes lumpy, strain it through a fine sieve into another saucepan.
- Lower the heat to a gentle simmer and insert the sugar thermometer into the saucepan. Cook the mixture for 1 hour, stirring occasionally to avoid sticking, until it turns light golden and the thermometer reads 110°C. Stir in the rosewater and a few drops of food coloring until fully incorporated. Pour the mixture into the prepared pan.
- Allow the mixture to cool to room temperature, then refrigerate for 4 hours or overnight until it becomes firm.
- Transfer the icing sugar mixture onto a spacious chopping board. Flip the lokum onto the icing sugar and slice into 3cm pieces using a lightly greased knife. Gently coat the lokum with the icing sugar mixture. Enjoy!